Summer Grilling Season in Full Swing: What's Hot at the Shop
Peak grilling season is here, and on this episode of Meat & Greet, Myke Stittsworth talks about what's flying off the shelves and what you should be throwing on the grill right now.
From classic steaks to creative brat flavors, Myke shares what's trending at the shop and gives listeners a preview of what's worth trying this week. Summer grilling is all about variety — and a good butcher shop has plenty of it.
What's Hot This Week
- Best-selling cuts for summer grilling
- New brat flavors and seasonal sausages
- Quick grilling tips for weeknight dinners
- What to pair with your grilled meats
About Meat & Greet
Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.
🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes
🍖 Recipe: Stittsworth Grilled Ribeye with Garlic Butter
A classic summer grilling essential -- perfectly seared Stittsworth ribeye topped with aromatic garlic butter that melts into every bite.
Ingredients
- 2 Stittsworth Ribeye steaks (1.5 inches thick)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- Fresh rosemary sprigs
- Coarse sea salt
- Cracked black pepper
- 1 lemon
Instructions
- Remove Stittsworth ribeyes from refrigeration 30 minutes before grilling to bring to room temperature.
- Preheat grill to high heat (around 500°F) and oil the grates well.
- Pat steaks dry and season generously with salt and pepper on both sides.
- Grill steaks 4--5 minutes per side for medium-rare, turning only once.
- While steaks cook, melt butter in a small saucepan and add minced garlic and rosemary.
- Let steaks rest 5 minutes, then top each with a dollop of garlic butter and a squeeze of lemon.
Pro Tip: Always let your Stittsworth ribeye rest at room temperature before grilling -- this ensures even cooking and a juicier finished steak.